Egg Cup Coconut Panna Cotta

Egg Cup Coconut Panna Cotta -

Easter is this Sunday and if your menu isn’t fully set, I have a fun dessert idea for you which is beautifully flavored, simple and quick to prepare:  Egg Cup Coconut Panna Cotta.  If you have not tried panna cotta, it is a creamy custard that takes minutes to whip up, and sets to a fantastic consistency in a few hours of chilling.  Traditionally panna cotta is made exclusively with cow milk however I wanted to ‘spring it up’ and used a combination of some dairy half-and-half with a favorite non-dairy milk of mine Silk Coconut Milk.  The coconut milk has a light, fun flavor that makes the panna cotta deliciously unexpected.

Egg Cup Coconut Panna Cotta -

Egg Cup Coconut Panna Cotta -

Loving to create the unexpected, I felt serving the panna cotta in decorative egg cups would be really fun.  I feel Easter tends to be full of chocolate, jelly beans and other festive sweets so a small bite might be a welcome partner to Easter basket treats!  Of course the panna cotta may be chilled in larger options such as espresso cups or liqueur glasses as well (or ‘seconds’ could be had).

Egg Cup Coconut Panna Cotta -

Spring is the time of year I notice my eating habits changing the most.  I crave lighter foods and healthier options.  I shared last month the genesis of my family’s adoption of Silk Soy Milk and it really was a life changer for us.  We were thrilled they now offer coconut and almond milk (and the newly released combination of the two).  I love the option of using a variety of milks each in my recipes and on their own in coffee, cereal, and in Smoothies.

Egg Cup Coconut Panna Cotta -

I have to confess I’m sweet on Silk for another reason too.  They are a Boulder-local company and one whose focus, integrity and product quality allows them to shine not only locally but nationally as well.  They are committed to making products with the best quality ingredients, no artificial colors, no artificial flavors, no GMO’s, and using ingredients which are grown responsibly.  Keeping their product as close to nature as possible is a priority for Silk as it is for me with my family’s diet.  Love them.

Easter Egg Cup Panna Cotta -

A fun way I keep up with Silk is by following their Facebook page.  They share product information but what I really love is their sunny disposition about life and sharing upbeat, inspiring tidbits (motivational messages, recipes, gardening tips, etc) and photos along with that.  Check them out and give them a LIKE!  They are sure to brighten your day.

Egg Cup Coconut Panna Cotta

Prep Time: 10 minutes

Total Time: 4 hours, 10 minutes

Yield: Aproximately 12 egg cups or 2 cups panna cotta

This panna cotta recipe is lightened up with the beautiful flavor of coconut milk. If desiring a richer panna cotta, choose heavy cream as a compliment to the coconut milk. For a lighter touch, half-and-half works great.

The recipe features an option to celebrate Easter by preparing the panna cotta in egg cups. Fun egg cups may be found at many stores, online or in thrift and antique stores. It will add an unexpected, special touch to your holiday table! The volume of the recipe is a bit over 2 cups so substituting other containers which would hold that volume will work as well.


  • 1 packet Gelatin
  • 1 cup Silk Coconut Milk
  • 1 cup Half-and-Half or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • ¼ cup finely granulated Sugar
  • Optional Garnish: mini Mint leaves


  1. In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside.
  2. In a heavy, medium saucepan, combine coconut milk, half-and-half or cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved.
  3. Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture.
  4. Place egg cups on a baking sheet (to keep them stable when in refrigerator). Pour prepared mixture into egg cups and place in the refrigerator for 4 hours

Egg Cup Coconut Panna Cotta -

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


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